In small heavy saucepan over very low heat, stir chocolate chips until melted and smooth. Remove from heat; let cool.

In large bowl with electric mixer at medium speed, beat butter, brown sugar and vanilla until fluffy. Beat egg in well; beat in cooled chocolate. With mixer at low speed, beat in flour, cocoa powder and salt until smooth. Divide dough in half.

Drain sticks, pat dry. Place one stick on each heart to make 2 1/2 inch handle, pressing lightly into dough. Place remaining hearts on top; press edges gently to seal. Bake about 12 minutes until firm to touch. Cool on wire racks.

In 2-quart heavy saucepan over very low heat, or in top of double boiler set over barely simmering water, stir white or milk chocolate until melted and smooth; if using both chocolates, melt in separate 1-quart pans. Remove from heat.

Holding each lollipop by handle, dip into chocolate to coat on both sides; let excess chocolate drip back into pan. Place each lollipop as it is coated on wax-paper-lined cookie sheet; refrigerate 20 minutes until chocolate is set.

To Make Icing: In large bowl with electric mixer at high speed, beat egg white and confectioners' sugar until very smooth. If desired, remove small portion of icing to separate bowl; tint with drops of food coloring. Spoon icing into decorating bag fitted with small writing tip; pipe over lollipops in desired patterns. Decorate with assorted candies and decors; attaching with dots of icing.

These delicious appetizers may have you believing in Santa Claus all over again. Fun to make and even more fun to eat, these are a must-have addition to your table of goodies for filling family, friends and your Christmas guests with a heaping helping of ho-ho-holiday cheer!

Ingredients

Round Butter Crackers

Pepperoni Slices

Ricotta Cheese

Capers

Celery

Instructions

Cut the pepperoni slices into triangles. Place the ricotta into a Ziploc® plastic bag, making sure the bag is securely closed. Cut a small hole in one corner of the plastic bag. Attach the pepperoni to the cracker with a dab of the ricotta.

Pipe the ricotta along the bottom of the pepperoni "hat" and to form the beard. Use the ricotta to adhere the capers to the cracker for eyes.

Slice the celery and adhere to the cracker for the moustache and a dab of ricotta for the nose.

Store covered in the refrigerator.

12/14/2015

Christmas Tree Cookies

Ingredients

2 3/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1 cup butter, softened

1 1/2 cups white sugar

1 egg

1 teaspoon vanilla extract

Candy Coated Chocolate Filled Candies

Instructions

Preheat oven to 375 degrees F. In a small bowl, stir together flour, baking soda, and baking powder. Set aside.

In a large bowl, mix together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets.

Bake 8 to 10 minutes, or until golden. As soon as you remove from oven, use chocolate candies to make a tree pattern on the cookie. Cool and enjoy!

Make a basic pancake batter by whisking together milk and egg in a large bowl. Sift over flour and whisk until smooth.

Melt 2 teaspoons butter in a large frypan. Pour in batter to form one large circle, one smaller circle and two triangles for ears. Cook for a couple of minutes until bubbles form, flip and cook for a further minute until cooked through. Remove and keep warm. Repeat with remaining ingredients.

Cut bacon rashers in half and cook until crisp. To arrange Rudolph, place the large pancake on a plate. Place smaller pancake on top. Position rashers for antlers and the triangular pancakes for ears. Decorate with marshmallow eyes and strawberry nose.

Cut marshmallows in half. Press a choc chip into the centre of each half.